The apple and ricotta cake with lemon is a very soft and aromatic pantry cake with an extraordinary taste. Very simple to make, it stays soft for days and is perfect for breakfast or a tasty snack.
In my cakes, you often find ricotta or yogurt, two ingredients that help the dough to stay soft and moist, keeping them very tender for a long time. I also use it in pancakes and muffins that are delicious and extremely versatile.
The combination of apples with lemon is a timeless classic, however, if you do not like it, you can replace it with other citrus fruits, like orange or mandarin.
The process is very simple, you will just need to beat the eggs well and add the other ingredients, alternating the liquids with the powders, then you will need to distribute the apples on the surface and bake it for about 45 minutes.
Here are more apple cakes to try:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 eggs (medium)
- 1 cup cow's milk ricotta
- 1/3 cup peanut oil (or 6 tbsp of soft butter)
- 2 tbsp lemon juice
- 1 packet baking powder
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 1 pinch salt
- 3 Golden Delicious apples (or Renette, about 1.2 lbs)
- 2 tbsp brown sugar
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Cutting board
- 1 Peeler
- 1 Cake pan springform 9 inches in diameter
Procedure
Wash the apples, cut them in half, remove the core, and slice them thinly (about 1/8 inch). Set them aside.
Break the eggs into a large bowl, add 3/4 cup of sugar, and beat with the electric whisk until they become white and frothy (always use room temperature eggs).
Add the lemon zest, salt, and vanilla to the ricotta, mix everything with a spatula to make it softer and avoid lumps, then slowly add it to the beaten eggs using the electric whisk at low speed.
Sift the flour with the baking powder and add half to the egg and ricotta mixture, blend well, then add the oil and lemon juice. Once well mixed, incorporate the remaining flour.
Pour the mixture into the greased and floured pan. Distribute the apple slices on the surface, slightly overlapping them, and sprinkle with brown sugar.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Use the toothpick test to check for doneness. If necessary, extend the baking time by a few minutes.
If the surface of the cake tends to brown too much, cover it with aluminum foil.
The apple and ricotta cake with lemon is ready, let it cool completely, sprinkle with a little powdered sugar, and serve.
Tips
Storage
The apple and ricotta cake with lemon can be stored at room temperature for 2 days in a cool, dry place. If you want to store it longer, place it in the fridge well covered and let it come to room temperature for 30 minutes before serving, or heat the portion you need in the microwave.
***********************
For advice on making the recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
